The culinary world would be very different if there were no fresh herbs. Thousands of classic dishes never would have been invented, and we’d never know the intense perfume of basil, tarragon, thyme and rosemary. I can’t even imagine what cooking would be like.
A world without pesto, bearnaise sauce and chimichurri is unfathomable. Consider cuisine without chopped parsley, potatoes drizzled with sweet butter but no dill and fresh tacos or salsa sans cilantro.
Oddly enough, most home cooks are familiar with only five or six herbs when there are dozens. I think most of this is because no one teaches cooks when to use them. Most of us use basil, parsley, dill, cilantro, rosemary, chives and maybe oregano. But you are missing out on intense flavors if you limit yourself to these.
Fresh herbs are simple to use and add immense flavor to cooked and raw dishes. They are fat free and have virtually no calories. To get you started, here is a list of some of my favorites, which you may not have tried:
Basil: Italian basil is the most common, but don’t forget to give purple basil, Thai basil, lemon basil or cinnamon basil a try. Use them the same way. Thai basil really gives Asian cuisine a flavor lift. Of course pesto is king, but I also like to make basil oil by bringing 2 cups olive oil almost to boiling point with 10 to 12 basil leaves in it. Turn off the heat and allow the basil to infuse the oil with flavor. Use the oil to sauté, for stir fries or for salad dressings. If you like spicy, add 1 teaspoon crushed dried red chili flakes.
Chervil: Looks like frilly parsley but has a delicate anise-like taste. Great on potatoes, rice and seafood.
Marjoram: Related to mint and oregano, use on grilled vegetables and tofu.
Savory: Member of the mint family. Use with green beans, artichokes and rice.
Tarragon: Classic herb used to flavor bearnaise sauce. Has a light anisette taste. Wonderful in dressings, tartar sauce and salads or on eggs.
Thyme: A must in pilafs, soups, stews and sauces. I couldn’t make Creole rice and beans without it.
Sorrel: Arrow-shaped green leaves with a sour taste. Use for soup such as schav (sorrel soup) and sauces.
Chives: Fresh-minced chives are wonderful on potatoes, in rice and pasta.
Spearmint or peppermint: Incredible in hot tea or chilled, or carbonated water with sliced lemon. I enjoy it in Thai food or with fruit.
Once you try some of these, you’ll discover that fresh herbs are much stronger in flavor than dried herbs. Although dried herbs seem concentrated in the drying process, they take on a different kind of taste.
I’m frequently asked how much fresh herb to substitute for dried. I tell people to use three times the amount of fresh for the amount of dried herbs specified in a recipe. For example, if a recipe calls for 1 teaspoon dried basil, use 1 tablespoon chopped fresh basil.
Remember fresh herbs are delicate and should be added at the end of the cooking time. They lose the volatile oils that give them such pronounced flavor. If using in soups, add them only during the last 30 minutes of cooking.
Chef’s tips
Here are some other quick uses for fresh herbs:
Chop them along with kosher salt to form a “mash.” The salt soaks in the aromatic oils and intensifies their flavor. This mash can be used on any roasted dish.
Add chopped herbs to bread crumbs for a crusty topping.
Add chopped herbs to any soy-based meat product for extra flavor.
Add fresh herbs to cooked pasta, allowing the heat of the pasta to release their oils. Toss shredded basil leaves into warm rice, pasta, grains or stewed tomatoes.
Toss chopped fresh herbs into dough or batter for breads, rolls, cornbread, pancakes, crepes, waffles and biscuits.
Just be sure to store fresh herbs refrigerated upright in a small container of water. They will remain fresh much longer that way.
